How to cook Ukrainian Red Borscht. The Recipe from Ihor Stepanovich

The Ingredients:

Water 3.5- 4 liters.
Beef - 600-700 g
Beetroot - 500 g
Potatoes - 500 g
Carrots - 200 g
Onions - 200 g
Tomatoes - 300 g or 3 tablespoons tomato paste
Cabbage - 300 g
Garlic - 3-4 cloves of garlic
Bay leaf - 3-4 pieces.
Vinegar - 1-2 tsp

Preparation:

Cooked meat.
Boil the meat for 1.5 hours on low heat.
Then cut the meat into cubes.
Add to the pan Diced onions.
Grated Carrots: Grate carrorts on a coarse grater.
Shredded beets: wash Beets, boil a little bit (about 30 min.) Peel and cut into strips.
Diced tomatoes: Tomatoes are scalded with boiling water, peel and cut into small cubes.
Shredded cabbage: chop Cabbage into sticks, grate cabbage with coarse grater.
Sauté beets with vegetable oil:
Beets fry in sunflower oil.
Add the tomatoes and vinegar.
Then add the tomatoes (or tomato paste), vinegar and simmer for 5-7 minutes.
Onions fried: Onions fried in sunflower oil.
To add the onions carrots: Add the carrots and fry.
Diced potatoes: Potatoes cut into cubes. Put the potatoes in a saucepan. In the boiling broth add potatoes, bring to a boil and add salt.
Put chopped cabbage in a saucepan. Then add the cabbage and cook on medium heat for 5 minutes.
Stewed beets with tomato add to the pot.
Then, add the beets and cook another 10 minutes.
Add the roasted carrots and onions in a saucepan.
Then add the onions and carrots.
Add one tea-spoon of honey+100 grams of red wine. My personal recipe;-)
Add the bay leaf: Add bay leaf, pepper and, if necessary add salt.
Add the garlic in a saucepan.
Squeeze through garlic-press and set aside from the heat, cover and it let stand for 20-30 minutes.
And Ukrainian Red Borscht is ready.
Smachnogo!